Bren Smith, owner of Connecticut-based Thimble Island Oyster Company, and director of the organization Greenwave started growing kelp and shellfish as a reaction to several crises he faced in his own life: overfishing, climate change, and rampant unemployment in the fishing industry. He was working on the Bering Sea when the cod stocks crashed, and he… Read More
It’s summer, but that doesn’t mean food news stops. Below, we share some of the top news stories of the week. 1. USDA Overhauls Poultry Inspection Rules (The Hill) After more than two years of proposals and push-back by advocates, the U.S. Department of Agriculture (USDA) moved to put new poultry inspection rules in place… Read More
It’s rare that a university system commits to solving a social issue on a global scale. That’s why the University of California’s recently announced U.C. Global Food Initiative could mark a critical moment in the history of world food production. If the initiative unfolds as promised over the next few years, it “will align the… Read More
What exactly does “processed food” mean? According to a new position paper from the American Society For Nutrition (ASN) processing means “the alteration of foods from the state in which they are harvested or raised to better preserve them and feed consumers.” By this definition, processed foods encompass everything from washed raw spinach and frozen strawberries to Betty Crocker’s Cheesy Scalloped boxed potatoes (a box of the latter is made up of reconstituted ingredients held together with partially hydrogenated oils, artificial dyes, and the sodium equivalent of 60 potato chips per serving).
Anna Larsen makes a lot of calls to fishermen and keeps a closer eye on the weather than most of us. If it rains unexpectedly or the wind picks up or if the fisherman she works with aren’t able to land the salmon, halibut, or whatever she’s offering the members of Siren SeaSA, her community-supported fishery (CSF), Larsen has to think fast. She keeps abreast of what’s being caught and makes sure that whatever does come in to Northern California’s Bodega Bay and Fort Bragg–be it rock cod, Dungeness crabs, or sand dabs–makes it to her shareholders within 24 hours.
If you care about food waste, odds are good that you’ve heard of the Daily Table, a new Boston-based model of grocery store that will take safe food that has been discarded or is close to expiring and sell it at prices that compete with fast food in low-income areas. It’s an important model that comes at a time when U.S. consumers, companies, and businesses throw away 165 billion dollars worth of entirely edible food each year–or 40 percent of the food we produce in this country.
At 7:15 on a Friday morning in a large, culinary classroom at Bend High School, 25 energetic students dressed in crisp, white chef coats begin breaking down two half hogs. Over the next two hours, working in teams, the students will separate the animals into primal cuts — shoulder, loin, belly, and leg — and then into smaller cuts. “The kids can now visualize where their meat comes from,” says Molly Ziegler, the culinary teacher at Bend High School, “and they are learning how to utilize lesser known cuts, or cuts that would often get tossed.”
Back in 2012, two district courts rules in favor of lawsuits brought by the Natural Resources Defense Council (NRDC) and a group of affiliated public health groups, saying the U.S. Food & Drug Administration (FDA) had to act to address antibiotic overuse in livestock. It was an important win on paper because the federal agency has known about the dangers of unnecessary use of these drugs for growth promotion and disease prevention since the 1970s, but has hedged on passing regulations with any real teeth since then.
Since 2009, the federal minimum wage has been stuck at $7.25 an hour. Low-wage workers are actually worse off now than they were in 1968, when the minimum wage reached a peak of $8.56 an hour in inflation-adjusted dollars. Yet as sobering as these statistics are, they don’t capture the complete story. Workers who don’t receive tips are guaranteed $7.25 an hour, yet tipped workers only earn a measly hourly wage of $2.13. Even more staggering, a recent study found that 41 percent of New York City’s restaurant workers are food insecure, and tipped workers are 30 percent more likely to struggle to put food on the table than those who earn tips.
Most of the people working at Spacesaver, a shelving company based in Fort Atkinson, Wisconsin, hadn’t heard of community supported agriculture (CSA). That was until Anna Calloway, the company’s human resources partner, found a CSA subscription service from nearby High Meadow Farm that would allow them to get fresh local produce delivered to the office every week.